Step 3 Tip everything into a roasting tin large enough to hold it all in a single layer, and mix well. Make sure the chipolata sausages are on top, then transfer to the oven and bake for 30 minutes. Step 4 If your oven heats unevenly, turn the roasting tin after about 20 minutes so the sausages brown evenly. Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with prepping the other ingredients. Step 2 Arrange the scallops over the leeks, then scatter over the chorizo and pour the double cream evenly over everything. Step 2 Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well. If using ordinary broccoli, skip this step.

Who’s the author? Food stylist and writer, Rukmini Iyer is the talented author of the revolutionary, bestselling cookbooks, The Roasting Tin and The Green Roasting Tin. Step 3 Mix the finely chopped parsley with the panko breadcrumbs, parmesan and lemon zest, then scatter this over the dish. Drizzle over the olive oil, then transfer to the oven to bake for 20-25 minutes, until the topping is golden brown and crunchy and the scallops cooked through. Transfer to the oven and bake for 25–30 minutes, until the pastry is crisp and golden brown. Let the pie sit for 5 minutes before serving hot.